Friday, October 12, 2012

2012 Bulang Peak Spring Pick

The third sample from Zhi Zheng Tea Shop.

 First impression from the dry aroma upon opening the bag is of citrus fruit, with a bit of woodiness.
The chunk of tea is very good looking with more of a medium compression that comes apart easily.
 As I pour the first infusion a citrus spicy aroma arises and fills my senses. The liquor is quite a bit thicker than the other samples. The mouthfeel is thick and lubricating, filling the entire pallet with a bit of honey and spice.
There is just the faintest hint of tobacco and bitterness in the aftertaste.
 It really is a thick smooth liquor. The later infusions release a full honey broth with much sweetness.
It lasts well over fifteen or so infusions as I just lost count.
The chi in very energizing and sends me out for some extra form practice.
All in all a good tasting tea with a really good mouthfeel and thickness.
 I drank another bit of this one in the gaiwan to see if I got any differences.
It was very smooth and fruity, with the same thick liquor and strong chi.
Not really any changes but as I used much less leaf it was just without bitterness.
A very good tea.

Good looking medium to large size leaf.

More fall color on bonsai.
Trident Maple in full color

Large Siberian Elm dropping leaf


  1. That's an amazing elm! What is the creeper at the bottom? Do you have to worry about root competition between the two?


  2. Thanks H,
    I dont know the name of the creeper, a friend gave me a bit and it grows like crazy. I have not had much problem with it competing with the roots but I remove most of it maybe twice a year. If left it will take over as you see it here. I will remove and transplant most of it to its own accent pot in the spring.
    This elm will also be re-potted in the spring, It was originally a very tall tree cut to a stump and collected about 12 to 15 years ago by a very good friend who gave me a few of his collected trees. It was replanted and grown in the ground for a few years, then dug up and I began training the branches about five years ago. It is now starting to get a good shape, but still need lots of work.

  3. "lots of work"??? What kinds of work does such a lovely old tree need Emmett? I know nothing about bonsai training so I only see a venerable old tree without your patient training at all.


  4. I am glad the way you see this tree as that is the real art of bonsai to make a tree look as natural as possible, with no human interference. But the only natural growth on this tree without training is the lower 2/3rds of the trunk.
    I am maybe half way done with the ramification, I want to extend the silhouette a bit fuller. It is an ongoing process that will never end, since the apex of these trees are very strong you have to constantly try to balance the growth between specific upper and lower branches. I think four more years and my vision for this tree may be fulfilled. I have thought of enhancing the nebari (surface roots) also but decided to let it be natural to show its a yamadori (collected from nature).
    This tree also has great chi and fills one with its presence just from looking at it.

  5. Hope we are not totally hijacking the post and drawing the attention away from the Bulang and to the trees, but I really admire it as well. I would like to get a smaller tree to put near my tea drinking window. A bit unfamiliar with some of the terminology surrounding tending such a fine tree, but it seems like an interesting pursuit! Nice article

  6. TwoDog,
    If you are looking for a bonsai for indoors I would look into a tropical variety, You should be able to find a good club in Beijing, they could help you chose an appropriate tree for your tea window area. I believe that's where you are. Look for Penjing (Chinese bonsai) also. I will warn you though, you might get hooked on bonsai if you start.